Red Wine

there are antioxidants in red wine but you can get the same ones from grape juice.

Answer:

Red wine is a rich source of antioxidants (flavanoid phenolics). There are so many studies that clearly states red wine increases HDL cholesterol and prevent blood clotting, using the other constituents named resveratrol. By the way, the flavanoids helps prevent blood clots and plaques formation in arteries. It can also lower the risk of heart attacks.

You shouldn't use what's sold as cooking wine at all, unless you really have no choice. Cooking wine is just really cheap-quality wine with added flavors; it's much, much better to use real wine and add your own flavors to whatever you cook.

Reasonable wine can be bought cheaply, and provided you'd drink it, you can cook with it. Today, most budget wines come in screw-top bottles, so what you don't use can be refrigerated for cooking or drinking another time.

Some dishes really need only red - or white - wine for color and flavor, but if either type of wine will give an acceptable result as far as you're concerned, then use whichever you prefer. If you're making a white sauce, of course, or something where the color needs to be light, you'll need to use white wine. Dishes using a good proportion of open mushrooms will look slightly grey if you use white wine, though the flavor will be great. Adding tomato paste will make white wine dishes a richer color.

Ideally, it's good to use some of a bottle of wine in the dish you're cooking, and drink some with the meal. If you have a strong preference for red wine over white wine, or vice versa, then this will drive your decision about what you're going to cook.

Most casseroles can be made with whichever wine you prefer. If you have no real preference then consider the final color: white wine won't change the color of the dish at all, whereas red wine will make it darker, so a casserole will have a richer color at the end of cooking if you use red.

No, not at all. Therefore, it doesn't confer any of the health benefits provided by drinking alcohol.

Alcoholic drinks containing the most "congeners" such as red wine and bourbon are said to cause the worst hangovers.

Zero. Wine has no fat at all. Calories in wine come mostly from the alcohol as carbohydrates. There is a negligible amount of protein in some types of wine, but no fats.

It can be confusing about fats in alcohol if you are looking at a diabetic exchange diet, since they often exchange a drink of alcohol for one or two fat exchanges on the diet (depending on the type of alcoholic drink). But there really isn't any fat in the wine.

umm.......... its not in anergie drink so dont ask me ask a profesional or buy on and look at it fool

I know red wine stains in a carpet can be removed by white wine, so give that a try. If this doesn't work buy a box of "Mr Clean sponges" ... they work like magic! I use them a lot around my home. Marcy 24 Mar 09 After knocking a glass of red wine off a table onto a bright white wall, I looked up options for removing. Repainting was a frequently cited option (often with a primer base). But I took the easiest route suggested on these discussion pages, which was to use a 1:1 bleach to water solution and a damp cloth. It worked like a charm. Jennifer Buff

no hen don't worry it's low in calories and good for the heart

You probably could, if you are using a little, but the vinegar will give the food a much different flavor than the wine.

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Vinegar is more sour than wine. You could use fruit juice plus just a little vinegar.

Depending on what you like yourself, you can substitute other liquids like beer, tomato juice or chicken broth.

Jello is primarily made from water, gelatin, sugar, flavoring and food color. The key ingredent that makes Jello a gel is gelatin, which is rendered collagen. When you eat Jello, your digestive system breaks it down into various proteins and amino acids. It doesn't thicken your blood.

No, absolutely not. Red wine, in all of it's many varieties, comes from red grapes, thus it's color. It can take on any variety of red coloring, texture, and flavor based on the fermenting and production process, type of grape(s) used, and region, but in the end a red wine contains only food-grade ingredients. At no point in time will a wine come into contact with an animal or blood. Doing so would result in the whole batch being contaminated, labeled unfit for consumption, and poured down the drain.

It's always a good idea to drink water with wine or any alcoholic beverage since alcohol tends to dehydrate you.

Flavonoids from the skins and seeds of red grapes are the key to wine being good for you. These flavonoids lower your risk of coronary heart disease by reducing your LDL or bad cholesterol levels. At the same time these flavonoids actually increase your HDL or good cholesterol levels and decrease the likelihood of blood clotting.

Moderation is important though. 1 or 2 4 ounce servings per day is acceptable.

Not long. Some old, fragile wines begin to deteriorate immediately upon opening. Although I haven't experienced it personally, I have been told (and I've read) that very old wines will actually noticeably fade within minutes of opening. In other words, the first glass may taste great, but that's it. But that is an extreme case. You're talking about everyday wines. It has been my experience that opened bottles of just about any red wine will deteriorate in a day or two if left out. Placing them in the fridge doesn't seem to help much. The deterioration in primarily due to oxidation, which colder temps don't do much to reduce. I have had some success, however, with those vacuum pumps closures. Wines seem to taste better the next day, and even the day after that, if I use the pump closures, which evacuate air from the bottle and reduce the oxidizing effect. White wines seem to do better than reds after opening, and jug wines, even reds, seem to hold up pretty well, also.

NO. red wine vinegar has no alcohol in it. It is not fit to drink. Red wine can be cooked with and drank. The alcohol with cook off when heated, but the flavor will remain. I would not substitute red wine for red wine vinegar or vice versa. But even so there may be a marinade where i would.

But, after saying that, there are no rules! Experiment with substitutions, you could create something great!

Sherry is a fortified wine, made in and around the town of Jerez, Spain. Hence in Spanish it is called "Vino de Jerez;" in fact, the word "sherry" is an Anglicized version of the town's name. According to Spanish law,[1] Sherry must come from the small triangular area of the province of Cádiz between Jerez, Sanlúcar de Barrameda, and El Puerto de Santa María. In earlier times Sherry was known as sack (a rendering of the Spanish saca, meaning a removal from the solera), or more fully as Sherris sack. Sherry differs from other wines because of how it is treated after fermentation. After fermentation is complete, it is fortified with brandy. Because the fortification takes place after fermentation, all natural sherries are dry; any sweetness is applied later. In contrast, port wine is fortified halfway through fermentation, stopping fermentation so not all the sugars are allowed to turn into alcohol and so leaving a sweet wine. Sherry is a fortified wine, made in and around the town of Jerez, Spain. Hence in Spanish it is called "Vino de Jerez;"in fact, the word "sherry" is an Anglicized version of the town's name. According to Spanish law,[1] Sherry must come from the small triangular area of the province of Cádiz between Jerez, Sanlúcar de Barrameda, and El Puerto de Santa María. In earlier times Sherry was known as sack (a rendering of the Spanish saca, meaning a removal from the solera), or more fully as Sherris sack. Sherry differs from other wines because of how it is treated after fermentation. After fermentation is complete, it is fortified with brandy. Because the fortification takes place after fermentation, all natural sherries are dry; any sweetness is applied later. In contrast, port wine is fortified halfway through fermentation, stopping fermentation so not all the sugars are allowed to turn into alcohol and so leaving a sweet wine.

It depends on how old the wine is. For me, if the wine is just starting to turn, it actually hits me harder than if it was "new". It doesn't make me sick or feel horrible, and it feels a bit more like a rum-tipsy feeling than a wine-tipsy feeling.

After it's gone really bad, just the taste of it will make you sick (because it's grape vinegar.. Blah) and if you can put up with that, chances are you'll end up with a very bad hangover-like feeling the next morning and/or you'll end up vomiting a lot not long after drinking.

If it smells like vinegar and has a deep tint (brown for reds, yellow/tan for whites) then it's turned and you should not drink it. Also, if it smells moldy or if it looks like there's something floating in it, don't drink it (obviously thats mold and it will make you very sick).

Last but not least, if it suddenly tastes super bubbly, toss it! It's beginning to re-ferment and that will jack your system up. Seriously.

Every single pigging one makes wine goes bad so dont make wine its nice but ye

A stain from red wine can be one of the toughest to remove. Red wine contains tannins which makes it so bright but also makes it harder to get rid of. If you do not want to use chemicals there are a few household items that can help remove the stain. If you set the stained item on a clean towel, you can use a mixture of liquid laundry detergent, and peroxide. Work that into the stain and then rinse with cold water. You may need to repeat this a few times to remove all of the stain.

yes it does because wine rotts you're teeth and bacteria in you're mouth when the wine reaches it and then puts acid in you're teeth